b'ChardonnayHerb Olive-Oil Sauce (warm, silky)In the same pan over low heat, sweat shallot and finely diced garlic very gently (no colour!).Add Chardonnay; reduce by half.Off heat, whisk in 23 tbsp olive oil slowly to form a glossy, spoon-coating pan sauce (think warm vinaigrette).Stir in thyme, parsley + chives, lemon zest and a tiny squeeze of lemon juice.Keep warm, not hot (high heat will break the emulsion and dull the herbs).PlatingStack the crisp potatoes and charred broccolini.Place trout skin-side up.Spoon warm sauce around the fish (not on the skin).Nestle the blistered cherry tomatoes on the plate.Finish with a last crack of pepper and a fresh squeeze of lemon at the table.93'